Five simple ingredients make this baked Boursin dip irresistible. Creamy Boursin cheese is combined with sun-dried tomatoes, crisp bacon, shallots, and fresh herbs for a warm, spoonable appetizer that’s quick to prepare and full of flavor.
A perfect appetizer for holidays, parties, or casual gatherings — and honestly one you’ll want any time of year.
Leftovers (if you have them) are versatile: spread on sandwiches, toss with pasta, stuff into chicken breasts, or swirl into mashed potatoes. Dip recipes like this are great for serving with chips, crostini, or fresh vegetables.
What Is Boursin Dip & Why Bake It?
Boursin is a creamy French cheese that becomes wonderfully silky when heated. Baking Boursin turns it into a warm, scoopable dip with a melt-in-your-mouth texture. While chilled Boursin is lovely on a charcuterie board, baked Boursin becomes spoonable, spreadable, and extra comforting — no fuss required.
Reasons To Love This Baked Boursin Dip Recipe
- Bright and balanced: sun-dried tomatoes add tang, shallots bring sweetness, and bacon contributes savory smokiness.
- Perfect for entertaining: a quick, crowd-pleasing appetizer for tailgates, brunches, family gatherings, or cozy nights in.
- Kid-friendly and guest-ready — creamy, cheesy, and easy to enjoy with a variety of dippers.
- Simple and flavorful: only five main ingredients and minimal hands-on time.
- Fast to make: about 5 minutes prep and roughly 12 minutes cook time to get a melty, bubbly dip.
Ingredient Description
- Boursin cheese: use the garlic & herb or classic flavor. Softened at room temperature for easier melting.
- Sun-dried tomatoes: drained and chopped — they add concentrated tomato flavor and a touch of sweetness.
- Bacon: about three strips, cooked until the fat is rendered and the bacon is nearly crisp. Reserve the fat to sauté shallots.
- Herbs: fresh thyme is recommended; rosemary can be used as an alternative.
- Shallots or sweet onion: shallots add a mild, sweet flavor; avoid strong red onion so it doesn’t overpower the dip.
Please refer to the recipe card for exact measurements.
Flavor Variations
- Add vegetables like spinach and artichoke, roasted garlic, caramelized onions, or halved cherry tomatoes.
- Include protein options such as lump crab meat, shredded chicken, or cooked ground beef.
- Sweet-savory options: stir in fig jam or bacon jam and top with chopped nuts.
- For heat, drizzle a bit of hot honey or your favorite sweet-spicy sauce over the finished dip.
- No sun-dried tomatoes? Roasted red pepper purée is a great substitute.
- To make it creamier or lower in fat, blend in a bit of light cream cheese with the Boursin.
Substitutions will change texture and flavor slightly, but the options above maintain the spirit of the original recipe.
Step-by-Step Instructions
The recipe card below has full details; here are the key steps summarized with photos to guide you.
Step 1:
Place bacon in a cold 6–8″ cast-iron or oven-safe skillet. Warm over medium heat and flip once the underside is golden, cooking until the fat renders and the bacon is nearly crisp (about 5–6 minutes).
Step 2:
Remove bacon to drain, chop into bits, then add chopped shallots to the reserved bacon fat and sauté until softened, about 2 minutes.
Step 3:
Stir in chopped sun-dried tomatoes, fresh thyme, and a portion of the bacon bits. Season with black pepper and salt if desired. Cook briefly to combine flavors.
Step 4:
Nestle the Boursin rounds into the skillet and spoon some of the tomato-bacon mixture over the cheese.
Step 5:
Bake at 375°F until the cheese is soft and bubbling around the edges, about 5 minutes. Remove and stir; if you prefer a silkier texture, add a splash of cream or milk and stir to smooth.
Step 6:
Garnish with reserved bacon bits and serve hot with toasted baguette slices, pita chips, crostini, crackers, or vegetable sticks.
Top Tip
Small dishes work best so the dip stays rich and scoopable. If the pan is too large the dip can spread thin.
- Use a 6–8 inch oven-safe dish to keep the dip thick and melty.
- For a thinner consistency, stir in a little milk or cream after baking.
- Make it on the stovetop, or use a slow cooker: sauté shallots and tomatoes, then warm everything on low in a mini crockpot for 1–2 hours.
- Watch the edges — you’ll know it’s ready when the top softens and the edges look glossy.
Make-ahead, Reheating, and Storage Instructions
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently: microwave at medium power in 30-second intervals until warm, or warm in a 300°F oven for 5–7 minutes. Avoid high heat to prevent the cheese from separating.
- To prepare ahead, sauté the shallots and tomatoes and refrigerate the mixture. Bake with the cheese right before serving for best results.
Serving Suggestions and Pairings
Try this baked Boursin dip with:
- Toasted baguette slices
- Pita chips
- Crostini
- Crackers
- Bell pepper strips
- Warm naan
Recipe FAQs
Yes. Reheat gently over low heat or in short microwave bursts at medium power, adding a splash of milk or cream and whisking to restore a smooth texture.
Freezing is not ideal; dairy can separate when thawed. Refrigerate for 3–4 days and reheat gently instead.
Overheating can cause a grainy texture. Melt cheese slowly over low heat for the creamiest result.
More Dip and Sauces Recipes to Try:
-
Pumpkin Dip with Goat Cheese
-
Sweet & Spicy Mango Habanero Sauce
-
Delicious BBQ Bacon Jam
-
Roasted Red Pepper Hummus
If you try this recipe, please consider leaving a star rating and sharing your experience in the comments — feedback is very much appreciated.
PEACE & LOVE
Maureen
Recipe
Baked Boursin Dip
Equipment
- Cast iron pan or skillet
Ingredients
- 3 bacon strips (I used hickory smoked)
- 2 medium shallots, chopped (about 99g)
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon fresh chopped thyme
- Black ground pepper and salt to taste (optional)
- 2 packs Boursin cheese (5.3 oz each), softened at room temperature
- Crackers, crostini, or fresh veggie sticks for serving
Instructions
- Preheat oven to 375°F.
- Place bacon in a cold 6–8 inch cast-iron pan or oven-safe skillet without overlapping. Heat to medium and let the fat render, flipping once the bottom is golden. Cook until just about to crisp, about 5–6 minutes. Transfer to paper towels to drain, then chop into bits.
- Add the chopped shallots to the pan with the bacon fat and cook, stirring, until softened, about 2 minutes.
- Add the sun-dried tomatoes, thyme, and bacon bits. Season with salt and pepper to taste and cook for about 1 minute to combine.
- Place the whole Boursin rounds in the pan and spoon some of the shallot-tomato mixture over the cheese.
- Bake until soft and bubbling around the edges, about 5 minutes. Remove from the oven and stir. If desired, add a splash of cream or milk for a silkier finish. Garnish with additional bacon and serve hot with your choice of dippers.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave at medium power in 30-second intervals or warm in a 300°F oven for 5–7 minutes.
- If preparing ahead, sauté the shallots and tomatoes and refrigerate; bake with the cheese just before serving.
- Stir in a splash of milk if the dip thickens when chilled.
Nutrition
Carbohydrates: 10 g |
Protein: 4 g
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